Description
A comforting, creamy chicken tetrazzini bake loaded with cheese and a rich garlic sauce, perfect for a family dinner.
Ingredients
Scale
- 12 oz spaghetti or fettuccine
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion and garlic, cook until softened, about 3 minutes.
- Whisk in flour and cook for 1 minute. Slowly pour in chicken broth, heavy cream, and milk, whisking constantly until smooth.
- Bring sauce to a simmer, then reduce heat. Stir in salt, pepper, and paprika. Cook until thickened, about 3-4 minutes.
- Remove from heat and stir in 1/2 cup mozzarella, 1/2 cup cheddar, and 1/4 cup Parmesan until melted and smooth.
- In a large bowl, combine cooked pasta, shredded chicken, peas, and the creamy garlic sauce. Mix well.
- Transfer mixture to the prepared baking dish. Top with remaining mozzarella, cheddar, and Parmesan. Sprinkle breadcrumbs if using.
- Bake for 20-25 minutes until bubbly and golden. Let rest for 5 minutes before serving.
Nutrition
- Calories: 650 kcal
- Sugar: 6 g
- Fat: 38 g
- Carbohydrates: 45 g
- Protein: 30 g